Just under the end-of-October-wire I knocked out this egg bake today.
I have been thinking about it for weeks (as pretzel buns feel like a pantry
staple this time of year AND who doesn't love an egg bake on a Sunday morning?)
Slice (or chop, however you desire) a large yellow onion, over medium/high
heat slowly saute with 3 T of butter. Add salt & pepper.
After ~10 minutes the onions will be soft and translucent. Transfer to
a bowl and pop in the refrigerator to cool.
Some of the other ingredients, in addition to the sauteed onions:
peppers (mild, slightly sweet)
sausages (any variety would work just fine)
3 T spicy brown mustard
shredded cheese (any variety will do, so use up what you have)
Eggs (I used a 32 ounce carton of egg whites)
Wash the peppers, cut off the tops, and cut down the middle lengthwise.
Use a spoon to scoop out all of the seeds. Then chop the peppers.
I did to say how much peppers to add, as you can add as little or many
to your liking. I cut enough peppers to yield 1/2 cup chopped.
I cubed 6 cups of pretzel buns. To the bowl of sauteed onions I added
the chopped peppers, spicy brown mustard and sausages.
Place the pretzel bun chunks in the base of a greased pan (this oval
is just a couple inches shy of being the equivalent of a 9x13 pan).
Top the pretzel chunks with the onion & sausage mixture.
Top with cheese (I used 2 cups total of shredded jack, asiago and parmesan)
Like I said, any cheese will work. I had a bag of shredded jack in the
refrigerator and always seem to have a wedge of parmesan and asiago on
hand. The combo of these cheeses was excellent!
Top with eggs (I used a 32 ounce carton of egg whites) that have been
whipped with salt and pepper and cover for the night.
A true egg bake always sits in the refrigerator overnight.
When ready to bake, preheat the oven to 350, uncover the
dish and bake for ~1 hour.
The egg bake will be golden brown, crusty and puffy like a souffle!
Allow to rest for 10 minutes before serving!
It's probably appropriate to serve this with beer, at breakfast!